Frozen Meat-Containing Semi-Finished Minced Products: Biopolymer Packaging Materials

Introduction. Meat-containing semi-finished minced products demonstrate a wide variety of properties, as they contain both plant and meat components. This heterogeneity makes it difficult to plan the freezing process. In view of the current environmental situation, packaging films used for cold storage should be biodegradable. The effect of low-temperature freezing and storage on biodegradable polymers remains understudied. The research objective was to find the optimal modes for minced-meat semi-finished products frozen in a biopolymer package. Study objects and methods. The study featured zrazy, or meat balls, with vegetable filling and a biopolymer film based on corn starch. It involved a laboratory combination freezing and storage cabinet and an XLW(M) tension tester to establish the physical properties of the film. Results and discussion. The meat-containing semi-finished minced products were vacuum-packaged in biopolymer material and subjected to convection, contact, and combined freezing. The experiments resulted in a new combined method of freezing for biopolymer-packaged semi-finished meat-containing products. The research also tested the strength properties of the CornBag biopolymer film during freezing and cold storage. The paper introduces a graphoanalytic method of calculation of freezing time. Conclusion. The new combined freezing method involved vacuum packaging, air-blast subfreezing, and further freezing on a refrigerated plate. The biopolymer film proved suitable for freezing and cold storage of food products. It keeps the product from drying, reduces vitamin losses, and preserves sensory properties. The optimal storage mode was –18°C, the maximum storage time – 6 months. The improved freezing technology combined freezing method with convective air-blasting and contact freezing on a refrigerated plate for products pre-packaging in a biopolymer vacuum bag. The optimal freezing parameters: temperature = –40°С, time = 85 min, rate = 1.33 cm/h.

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EFFECT OF ROOTSTOCK, HARVEST DATE AND STORAGE TIME ON 'FORELLE' PEAR FRUIT QUALITY AFTER COLD STORAGE

Acta Horticulturae ◽

10.17660/actahortic.2012.940.70 ◽

2012 ◽

pp. 491-497

Author(s):

M.S. North ◽

K. de Kock ◽

M. Booyse

Keyword(s):

Fruit Quality ◽

Cold Storage ◽

Storage Time ◽

Harvest Date ◽

Pear Fruit ◽

And Storage

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Structural, functional and digestibility characteristics of sorghum and corn starch extrudates (RS3) as affected by cold storage time

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2020.08.105 ◽

2020 ◽

Vol 164 ◽

pp. 3048-3054

Author(s):

Faiza Shaikh ◽

Tahira Mohsin Ali ◽

Ghulam Mustafa ◽

Abid Hasnain

Keyword(s):

Cold Storage ◽

Storage Time ◽

Corn Starch

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Cryopreservation of canine semen after cold storage in a Neopor box: effect of extender, centrifugation and storage time

Veterinary Record ◽

10.1136/vr.102010 ◽

2014 ◽

Vol 175 (1) ◽

pp. 20-20 ◽

Cited By ~ 4

Author(s):

M. Hidalgo ◽

J. M. Portero ◽

S. Demyda-Peyrás ◽

I. Ortiz ◽

J. Dorado

Keyword(s):

Cold Storage ◽

Storage Time ◽

And Storage

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Effect of freezing rate and storage time on quality parameters of strawberry frozen in modified and home type freezer

Hrvatski časopis za prehrambenu tehnologiju biotehnologiju i nutricionizam ◽

10.31895/hcptbn.13.3-4.9 ◽

2018 ◽

Vol 13 (3-4) ◽

pp. 154-158

Author(s):

Murat Yanat ◽

Taner Baysal

Keyword(s):

Bioactive Compounds ◽

Storage Time ◽

Cell Structure ◽

Ascorbic Acid Content ◽

Freezing Rate ◽

Total Phenolic ◽

Freezing Process ◽

Anthocyanin Content ◽

Quick Freezing ◽

And Storage

Freezing rate and storage time are the most important parameters in the losses of bioactive compounds of food during the freezing process. For this reason, the quality of strawberries which were frozen at different freezing mediums and the effect of storage time on samples were investigated in this research. The freezer section of the domestic refrigerator was used for slow freezing. Besides that, a modified freezer cabinet which capable of blowing air at a speed of 1.2 m/s at -30°C designed and produced by Bosch und Siemens Hausgerate GmbH (Çerkezköy,Turkey) was used for quick freezing. In the quick freezing chamber inside the refrigerator, the samples were provided to be frozen with a higher freezing speed than the static freezing unit of the refrigerator. Freezing time and freezing rates were determined from the cooling curves obtained experimentally. Slow and quick frozen samples were stored at −25°C for 4 months. Drip loss, total phenolic content, ascorbic acid content and total monomeric anthocyanin content of samples were significantly different after freezing and during storage time. It has been determined that higher freezing rate is essential for the better preservation of bioactive compounds of the strawberries. Freezing should be done at an appropriate freezing rate to preserve the cell structure and the nutritional content of strawberries.

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MEIOSIS IN PRUNUS AVIUM L. II. THE ENVIRONMENTAL EFFECT OF BUD FORCING AND STORAGE ON MEIOSIS IN CV. LAMBERT

Canadian Journal of Genetics and Cytology ◽

10.1139/g68-103 ◽

1968 ◽

Vol 10 (4) ◽

pp. 819-824 ◽

Cited By ~ 2

Author(s):

E. D. P. Whelan ◽

C. A. Hornby ◽

G. W. Eaton

Keyword(s):

Cold Storage ◽

Environmental Effect ◽

Storage Time ◽

Prunus Avium ◽

Low Frequency ◽

Single Pair ◽

Meiotic Abnormalities ◽

And Storage ◽

Prunus Avium L ◽

Metaphase I

Meiosis of Lambert fruit spurs sampled directly from the tree was synchronous, and characterized by a low frequency (about 7%) of abnormal division. The most common meiotic abnormalities were a diakinetic chromosome in metaphase I and a single pair of univalents and related defects. Meiosis of immediately forced pre-meiotic fruiting wood was comparable with that of samples taken from the same tree during meiosis, but cold storage prior to forcing resulted in increased abnormal meiosis at all stages of division, the extent increasing with storage time. Storage also induced asynchronous division.

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Quality Index Method developed for gutted and ungutted red tilapia (Oreochromis ssp)

Revista Mvz Córdoba ◽

10.21897/rmvz.76 ◽

2015 ◽

pp. 4461-4471 ◽

Cited By ~ 2

Author(s):

Nelson Gutiérrez G ◽

Claudia Amorocho C ◽

Angélica Sandoval A ◽

Yaneth Ruíz O

Keyword(s):

Sensory Evaluation ◽

Cold Storage ◽

Quality Index ◽

Storage Time ◽

Index Method ◽

Red Tilapia ◽

Three Samples ◽

Aquaculture Ponds ◽

Sensorial Attributes ◽

And Storage

Objective. To develop a Quality Index Method (QIM) for gutted and ungutted red tilapia from aquaculture ponds. Materials and methods. 40 specimens of gutted red tilapia and 40 ungutted ones were located in foam polyethylene boxes within layers of ice and storage at 4°C. Three fish were randomly sampled on days 0, 3, 5, 8, 11, 14 and 17 for gutted tilapia, and on days 0, 3, 6, 9, 11, 14 and 16 for ungutted tilapia. A sensorial panel of 8 experts was formed to evaluate the product. With three samples each day with average points of the sensorial attributes proposed in the method, the quality index for gutted and ungutted red tilapia was obtained based on the storage time on ice. Results. The Quality Index Method obtained for gutted and ungutted red tilapia showed maximum values of 21 and 29, respectively. It was adjusted in an increasing lineal model with high correlation between the Quality Index and the storage time on ice. Conclusions. The developed model is useful to determine deterioration levels and to define storage and consumption time. For gutted red tilapia the panel rejected the fish after 8 - 11 days of storage whereas the ungutted red tilapia was rejected after 6 - 9 days.Key words: Cold storage, fish, freshness, sensory evaluation (Source: USDA)

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Nonfat Set Yogurt: Effect of Okra Gum and Various Starches on the Rheological, Sensory, and Storage Qualities and Wheying-Off

Journal of Chemistry ◽

10.1155/2020/5091970 ◽

2020 ◽

Vol 2020 ◽

pp. 1-11

Author(s):

Ali Saleh ◽

A. A. Mohamed ◽

M. S. Alamri ◽

S. Hussain ◽

A. A. Qasem ◽

...

Keyword(s):

Sensory Evaluation ◽

Cold Storage ◽

Storage Time ◽

Amylose Content ◽

Storage Period ◽

Optimum Conditions ◽

Overall Acceptability ◽

Okra Gum ◽

And Storage ◽

Power Law Parameters

This work was intended to determine the effect of okra gum in combination with various starches on the flow and sensory properties of nonfat set yogurt. The selected starches include potato (PS), sweet potato (SPS), corn (CO), chickpea (CP), and Turkish beans (TB). The control is the yogurt prepared with okra gum only. Samples were analyzed under optimum conditions for their shear viscosity, viscoelasticity, texture, wheying-off, and sensory evaluation. Tests were performed at the beginning of the cold storage and after 7 or 15 days. By adding 1.0% starch, significant (p<0.05) reduction in wheying-off and firmer yogurt was obtained. Variations in the properties of yogurt were obvious and can be attributed to starch origin and amylose content. Therefore, the qualities of yogurts with tuber starches (PS and SPS) were different compared to corn or legume starches (CP and TB). The effect of the starches on yogurt properties changed over storage time, where some starches performed better only at the beginning of the storage period, and steady pH was maintained throughout the storage time. Wheying-off was significantly reduced irrespective of the origin of the starch. Sensory evaluation showed preference for yogurts prepared with starch compared to the control, regardless of starch type. Nonetheless, CP was preferred over other starches with respect to wheying-off, power law parameters, and overall acceptability.

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